Courgette Flowers Stuffed With Rangitikei Chicken Mousse

Perfect for spring or summer entertaining

For the stuffing:
500g Rangitikei free range chicken breast
300ml cream
2 tbsp Pastis, Pernod or aniseed flavoured alcohol
4 slices of white bread, crusts cut off
100ml milk
1 tsp sea salt
freshly ground pepper
1/2 tsp freshly ground nutmeg
lemon infused olive oil
a lump of parmesan cheese in a grater

Soak the bread in the milk.
Cut chicken up and place in food processor with all the other ingredients. Blend till very smooth.
Remove pistils from flowers then spoon in the stuffing generously. Tuck in the ends and lay flowers side by side in a large steamer.
Steam for ten minutes, and serve drizzled with lemon infused olive oil and grated parmesan.
NB if you have mousse left over, you can form it into balls and steam or fry them.